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Hawaiian Chicken Sheet Pan

A delightful sheet pan dish combining juicy chicken with colorful vegetables and sweet pineapple, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1 ½ cups fresh pineapple chunks (or canned, drained)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp chili flakes (optional)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking.
  2. Spread chicken pieces evenly across the pan, ensuring they’re not overcrowded to encourage even roasting.
  3. Add the chopped bell peppers, onion wedges, and pineapple chunks to the pan, creating a colorful mix.
  4. Drizzle everything with olive oil. Sprinkle minced garlic, salt, pepper, paprika, and chili flakes over the top. Toss to coat all ingredients evenly, ensuring they are well seasoned.
  5. Roast in the preheated oven for 20-25 minutes, flipping halfway to ensure even browning. The chicken should reach an internal temperature of 165°F (74°C).
  6. While the chicken and veggies cook, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan. Simmer over medium heat for 3-4 minutes until it thickens slightly. If desired, stir in the cornstarch slurry, cooking until the sauce looks glossy.
  7. Once everything is done, drizzle the sauce over the chicken and vegetables, or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions for a fresh finish.

Notes

Olive oil keeps the dish from drying out. Fresh garlic offers the best flavor. Fresh pineapple gives a brighter taste, but canned is convenient.

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